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Zucchini Baked Oatmeal

by Heather

Mix up your typical oatmeal bowl with this zucchini baked oatmeal – perfect for when you find yourself with an abundance of zucchini! This healthy and hearty breakfast bake is loaded with veggies, fruit for sweetness, and more protein than your average bowl of oatmeal! Prep to prep ahead and fuel your adventures. Kid-friendly, and easy to make – such a great way to get extra veggies in at breakfast!

zucchini baked oatmeal

Zucchini bread baked oatmeal

I am a HUGE fan of adding vegetables to breakfast.

Typically I find it much easier to add them in with savory breakfasts, not sweet ones.

That’s one of the reasons I love this baked oatmeal so much! You get the sweetness in the morning with a big punch of veggies too!

Picky eaters won’t turn away from these tasty baked oats.

What makes this zucchini baked oatmeal so good for you?

Baked oatmeal gives you everything you’d get in a bowl of oatmeal, but made even better!

In each delicious serving, you’re getting…

  • whole grain goodness
  • fiber from the fresh zucchini and oats
  • protein thanks to the eggs and collagen peptides
  • veggies
  • healthy fats
  • the natural sweetness of fruit
healthy baked zucchini oats

Wholesome ingredients you’ll need for this oatmeal bake

How to make zucchini baked oatmeal

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

  1. Pre-heat the oven to 350 degrees F. Prepare a 9″x13″ baking dish by coating it with oil, or lining it with parchment paper.
  2. In a large bowl combine the oats, cinnamon, baking powder, nutmeg, sea salt, and (optional) collagen peptides.
  3. In a separate bowl mash the bananas thoroughly. Add the egg, milk, melted butter, and vanilla extract. Stir until it is fully combined.
  4. Add the banana mixture to the dry ingredients and mix until just combined. Fold in the shredded zucchini and pour into the prepared baking dish.
  5. Bake for 40-45 minutes, or until set and a toothpick comes out clean when inserted into the center.
  6. Allow cooling for 10 minutes before serving. I love it topped with natural peanut butter and unsweetened coconut flakes!
zucchini baked oatmeal

Favorite baked oatmeal toppings

This zucchini bread oatmeal is amazing on its own, but even better with toppings! Try one, or more of these favorites.

Nut butter – A drizzle of natural peanut butter or almond butter is always a good idea.

Chocolate – Add chocolate chips, cacao nibs, or even cocoa powder into the batter for that tasty chocolate goodness.

Seeds – Chia seeds, hemp hearts, pumpkin seeds, and flaxseed all make great additions.

Sweetener – Drizzle some pure maple syrup or honey for a breakfast treat! Brown sugar is another classic oat topping.

Fresh fruit – Top with slices of banana, berries, kiwi, mango, or whatever sweet fresh fruit you have on hand.

Coconut – Shredded unsweetened coconut adds a touch of natural sweetness and looks so pretty on the oats as well!

Protein frosting – Take plain yogurt and mix it with your favorite vanilla protein powder for a high protein topping.

delicious baked oatmeal with zucchini

How to store leftovers

Baked oatmeal is a great recipe for meal prep because it keeps really well in the fridge for up to a week. Store any leftover of this baked oats recipe in an airtight container in the fridge once fully cooled.

The best part? It’s just as good reheated! Simply reheat in the oven or toaster oven until warmed through.

You can reheat the entire pan of baked oats, or individual portions of zucchini bread baked oatmeal.

Substitutions

Below you’ll find a list of substitutions that will work well in this delicious baked oatmeal recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Rolled oats – Use quick oats or old-fashioned oatmeal as substitutes.

Collagen peptides – Use an unsweetened protein powder in place of the collagen peptides here.

Ripe banana – Try applesauce in place of the mashed banana.

Almond milk – You can use any milk option here, from dairy milk to non-dairy options like oat milk, flax milk, or hemp milk.

Eggs – Make a flax egg to replace the egg in this recipe.

Zucchini – Other great sneaky veggies that work as good substitutes for the shredded zucchini include yellow summer squash or canned pumpkin.

zucchini baked oatmeal

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Zucchini baked oatmeal
Print Recipe
4 from 3 votes

Zucchini Baked Oatmeal

Mix up your typical oatmeal bowl with this zucchini baked oatmeal – perfect for when you find yourself with an abundance of zucchini! This healthy and hearty breakfast bake is loaded with veggies, fruit for sweetness, and more protein than your average bowl of oatmeal! Prep to prep ahead and fuel your adventures. Kid-friendly, and easy to make – such a great way to get extra veggies in at breakfast!
Prep Time10 minutes
Cook Time40 minutes
Cooling Time10 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Keyword: oatmeal, zucchini
Servings: 8
Calories: 218kcal
Author: Heather

Ingredients

Instructions

  • Pre-heat the oven to 350 degrees F. Prepare a 9″x13″ baking dish by coating it with oil, or lining it with parchment paper.
  • In a large bowl combine the oats, cinnamon, baking powder, nutmeg, sea salt, and (optional) collagen peptides.
  • In a separate bowl mash the bananas thoroughly. Add the egg, milk, melted butter, and vanilla extract. Stir until it is fully combined.
  • Add the banana mixture into the dry ingredients and mix until just combined. Fold in the shredded zucchini and pour into the prepared baking dish.
  • Bake for 40-45 minutes, or until set and a toothpick comes out clean when inserted into the center.
  • Allow cooling for 10 minutes before serving. I love it topped with natural peanut butter and unsweetened coconut flakes!
Did you make this recipe?Be sure to tag me @fitmamarealfood or tag #fitmamarealfood!

Nutrition

Calories: 218kcal | Carbohydrates: 27g | Protein: 12g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 232mg | Potassium: 233mg | Fiber: 4g | Sugar: 4g | Vitamin A: 139IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 2mg
Zucchini Baked Oatmeal

If you try this baked zucchini oatmeal recipe, I’d love to hear about it! Please leave a recipe rating and comment below!

Heather

*Originally published in March 2018. Updated July 2022.*

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4 comments

Freezer Ready Sausage, Egg and Veggie Breakfast Burritos - Fit Mama Real Food January 22, 2020 - 6:10 am

[…] Zucchini bread baked oatmeal […]

Reply
Carrie H July 29, 2022 - 9:06 am

I call these zucchini oat bars. I use either canned pumpkin or applesauce instead of banana. I use protein powder instead of collagen peptides for a complete protein source (I double up the protein, 150g for a batch). I also skip the butter & sub egg whites (one small carton per batch). My favorite frosting is chocolate hummus!

Reply
Ruby August 11, 2023 - 11:31 am

2 stars
Very soupy. They never seemed to set up. I think the liquid to oat ratio is off

Reply
Heather August 11, 2023 - 3:33 pm

Oh no, I’m so sorry the recipe didn’t work out for you! It’s been made many times with that ratio and no issues. But I understand it’s frustrating when things don’t work out. Hmmm, I wonder if the zucchini you used needed some extra liquid squeezed out? That could impact the liquid ratio.

Reply
4 from 3 votes (2 ratings without comment)

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